|Cheesy sauce dreamily glistens the top of chick'in strips, quinoa & brown rice, & spinach tacos.|
I simply cannot get enough of stuffing those flour tortillas with all kinds of good stuff.
At Krogers, Gardein's Chick'in Filets are now discontinued (insert sad face) and I had to take advantage of the sale. Everyone knows that a budgeter always has to be appreciative for these things- no matter how traumatic it'll be to see empty space in the future.
Seeds of Change microwave rices were also fifty cents off.
I combined these two ingredients together, pan frying my chick'in filets in garlic and onions with a bed of spinach just waiting for them. With onions and garlic still simmering, almond milk, Trader Joe's mozzarella Shreds, and a smidgeon of crushed red pepper made for an oozing melted sauce draping wickedly over tops of the filled tacos.
Spicy Cheesy Chicken, Quinoa, & Spinach Tacos Ingredients and Preparation
|Main ingredients for delicious taco filling!|
1 teaspoon garlic
1/3 cup onion, diced
1 teaspoon turmeric
1/4 teaspoon black pepper
2 Gardein Chick'n Filets, cut into strips
1/2 cup Seed of Change's Quinoa & Brown Rice
2 tablespoon unsweetened almond milk
1/4 cup Trader Joe's Vegan Mozzarella Shreds
1/4 teaspoon crushed red pepper
1 cup spinach
2 flour tortillas
Heat garlic and onion in olive oil.
Sprinkle in turmeric and black pepper.
Add chick'n filet strips and cover.
Cook each side for 2 minutes.
Place chick'in filet strips atop spinach and tortillas.
Add almond milk, vegan mozzarella, and crushed red pepper to skillet.
Stir until melted and pour over tacos.
|The perfect yum.|
|Mouthwatering tacos that will satisfy any lunchtime occasion!|